Capo Martino Jermann
| Punteggio sommelier | 93/100 | 2025 |
| 4 viti Vitae AIS |
|
2016 |
| James Suckling | 93/100 | 2016 |
| 4 Grappoli AIS |
|
2017 |
| 2 Bicchieri gambero rosso |
|
2016 |
| Cantina | Jermann |
| Denominazione | Friuli Igt |
| Annata | 2021 |
| Uvaggio | 85% Friulano, 5% Picolit, 5% Ribolla Gialla, 5% Malvasia |
| Gradazione | 13,50% |
| Cl | 75cl |
| Solfiti | Contiene Solfiti |
| Codice ICQRF | GO 3058 |
| Sede Cantina | Cantina Jermann - Dolegna del Collio (GO) - Località Trussio 11, Frazione di Ruttars |
| Abbinamento | Spaghetti alle vongole, Zuppe, Antipasti di pesce al vapore, Antipasti caldi di pesce, Carni Bianche, Pesce in umido, Verdure in pastella, Vitello tonnato, Pasta con pesce |
| Carta dei vini | Friuli Igt |
| Formato | Bottiglia standard |
| Regione | Friuli Venezia Giulia (Italia) |
| Stile | Corposo e intenso |
These vineyards are cultivated in the Jermann winery in the Friuli Venezia Giulia in the Collio area on marl and sandy soils. The cultivation method is the Guyot and the density is 8700 trees per hectare. This wine is composed by a blend of Tocai Friulano, Ribolla Gialla, Malvasia and Picolit grapes. The exposition is east, south-west and south. This wine can mature for 10 years. The Capo Martino Jermann took its name by the hill bought in 1991 located in the core of the Collio area. This vineyard is 7,5 hectares big and from 1996 and 2003 has always been renovated. The wine ferments in Slavonia oak barrels of 750 liters for 12-16 months and it is commercialized after 2 years from the harvest.
Characteristics of the Capo Martino Jerman
It has a shiny and bright gold color. The smell is intense and complex with ripen fruits aromas both local and tropical together with withered flowers and a light vanilla hint. There are also some apple, banana, nuts and broom aromas. The taste is wide and velvety. It has a perfect balance, a delicate aroma and an endless persistence.
Suggested pairings with this great wine of the Jermann winery
This wine is perfect with tagliolini with the stew, with raw crustacean or with steamed salmon. IT is also good with chickpeas with salted pulps. The ideal service temperature is 12°C.
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